---------- Recipe via Meal-Master (tm) v8.02

     Title: NEW POTATO SALAD WITH DRIED TOMATOES
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
     Yield: 8 servings

     3 lb Small new potatoes, scrubbed
          And quartered
 1 1/2 ts Salt
     1 oz Dried tomato halves
   1/3 c  Boiling water
     2 tb Olive oil
 1 1/2 c  Sliced celery
   1/2 c  Chopped celery leaves
     4    Green onions, sliced with
          Some of the green
   1/4 c  Snipped fresh dill "OR"
     1 tb Dried dillweed
   1/3 c  Reduced fat sour cream
   1/3 c  Lowfat plain yogurt
     1 tb Prepared white horseradish
   1/4 ts Pepper

 Place potatoes in a large kettle with enough water to
 cover.  Add 1/2 tsp. of the salt.  Partially cover and
 bring to a boil over high heat.  Boil gently for 15
 minutes, or until potatoes are tender but still firm.

 Meanwhile, place dried tomatoes in a small bowl.
 Cover with boiling water. Let stand 10 minutes.

 Drain potatoes well; return to pot.  Sprinkle olive
 oil and 1/2 tsp. of the salt over potatoes, tossing
 lightly to coat.

 Cut dried tomatoes into thin slivers and add to
 potatoes.  Stir in celery, celery leaves, green
 onions, ad dill.  Spoon into large bowl; cover and
 refrigerate at this point if preparting ahead.

 Combine sour cream, yogurt, horseradish, pepper and
 remaining 1/2 tsp. salt in a small bowl.  Pour over
 potato mixture and toss gently to coat. Cover and
 refrigerate up to 24 hours.  Makes 8 servings.

 Approximate nutritional analysis: 182 calories per
 serving; 4 g protein; 32 g carbohydrate; 5 g fat (24%
 of calories); 3 g fiber; 5 mg cholesterol; 522 mg
 sodium; 37% of the Daily Value for vitamin C.

 From the American Health, June 1995, page 90.
 Submitted By [email protected]  On

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